Seasonal Kaiseki Cuisine – Sample Menu (From Aug 1)
*As we use the freshest ingredients available that day, the following menu is a sample.*
Appetizer
Misato kudzu tofu
Fresh sea urchin, Malabar spinach
Wasabi, sudachi citrus soy sauce
Hassun (assorted seasonal appetizers)
・Eel “kosode” sushi
・Sweet corn
・Edamame
・Shrimp rinsed in oil with lemon vinegar
・Thread gourd with red plum vinegar and grated yam
・Baby sardines with Manganji pepper and yuba (tofu skin)
・Fried fig tempura
Simmered soup (bowl)
White miso broth
Lotus root dumpling, gently simmered abalone
Tsuruna greens, mustard
Sashimi platter
Thin-sliced conger eel, rockfish (akou)
Fatty tuna, squid, botan shrimp
Garnishes
Chilled dish (bowl)
Summer vegetables with amber-style jelly sauce
Eggplant, pumpkin, okra
Momiji winter melon, gently simmered octopus
Grilled dish
Wagyu steak
Salad greens
Main dish / hot pot
Hamo (pike conger) sukiyaki-style hot pot
Rolled napa cabbage, tofu, enoki mushrooms
Mitsuba herb, shaved burdock root
Shirataki noodles, onion
Vinegared dish
Grilled conger eel and cucumber
Ginger vinegar dressing
Rice dish
Sweet corn rice
Soup to finish: Red miso soup
Pickles: Assorted three kinds
Dessert: Seasonal fruit
Head Chef of Shorotei
Motohide Takemoto
















